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Effects of Solvents on Phenolic Compounds and Bioactivities of Fig (Ficus carica) Leaf Extracts using Ultrasound-Assisted Method
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DOI：10.17576/jsm-2026-5504-03.png)
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Abstract
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Fig (Ficus carica Linn.) leaves are well-known for their abundant phytochemicals and various bioactivities, including antioxidant and antibacterial properties. The choice of solvent plays a crucial role in extracting these bioactive compounds. However, there are limited studies on comparing the effects of different solvents in fig leaf extraction using ultrasound-assisted methods. This research investigates the influence of 100% methanol, 80% methanol, and water on the bioactive potential of the fig leaf extracts. Total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity were determined using Folin-Ciocalteu, aluminium chloride, and 2,2-diphenyl-1-picrylhydrazyl radical scavenging assays, respectively, while antibacterial activity was tested through disk diffusion method. Results showed that the 100% methanol extract displayed the highest TPC (61.68 mg GAE/g) and TFC (166.52 mg QE/g) whereas the 80% methanol extract demonstrated the highest extraction yield (19.47%) and the strongest antibacterial activity against Escherichia coli and Salmonella typhimurium. The water extract exhibited the highest antioxidant activity (IC50: 1343.83 & micro;g/mL). In conclusion, the type of extraction solvent significantly influenced the extraction efficiency and biological activities of fig leaf extracts, with 80% methanol providing the highest yield and antibacterial activity while exhibiting moderate antioxidant performance. These findings highlight the importance of solvent selection in developing fig leaf extracts for potential food and pharmaceutical applications.
Keywords:
Antibacterial activity
antioxidant activity
Ficus carica Linn.
total phenolic content
ultrasound-assisted extraction (UAE)
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